Ras-el-hanout

Here's a link to a description on PracticallyEdible.com which, BTW, is one of my favorite sites for "looking stuff up." :thumb:

No measures are given, but then most "recipes" I've seen are pretty vague about quantities. The main thing is to get a balance of flavors that you like.

 

When I make ras el-hanout, I use considerably less than 23 spices. That many spices would, to me, result in a muddled taste. I use cinnamon, turmeric, black pepper, nutmeg, cardamom, and cloves.

 

Ras-el-hanout has 23 ingredients

I wonder where they pulled out that dogmatic figure?

Ras-el-Hanout is a basic spice mixture of Morroco. But there are as many versions as there are cooks. Just think of curry powder and Indian housewives to get the idea.

Typically there are 15-30 ingredients, and as many as 50---many of them questionable or even toxic. The Victorian-era Brits were always intrigued by it because the original contains Spanish fly among other exotic ingredients.

If you want a very simplified version, Jessica Harris, in The Africa Cookbook, offers:

Moroccan Spice Mixture

1 1/2 tsp coriander seeds
1 tbls cumin seeds
1/2 tbls caraway seeds
3 tbls dried mint leaves
3 inch stick cinnamon

Place all the ingredients together in a spice mill or a mortar and pulverize until coarsely ground. This mixture will keep for several weeks in a tightly closed container.

Like I say, that's incredibly simplified. Frankly, that won't give you the real flavor of Morocco that a tagine calls for. My own version, fwiw, is:

Ras el Hanout

2 tbls allspice berries
2 tbls black peppercorns
2 tspo nutmeg
10 whole cardamom ods
1 1/2 tsp coriander seed
1 tbls cumin seed
2 1/2 tbls dried gingerroot
1 piece cinnamon bark
1 tsp turmeric
5 miniature rosebids
1 clove
2-3 japones chilies
2 tbls dried mint

Toast seeds as necessary. Grind all ingredients together. Store in an airtight container.

Paula Wolfert, in her seminal Cous Cous and Other Good Food From Morocco, lists the ingredients for what she calls an Americanized version:

4 whole nutmegs
10 rosebuds
12 cinnamon sticks
12 blades mace
1 tsp aniseed
8 piees turmeric
2 small pieces orrisroot
2 dried cayenne peppers
1/2 tsp lavender
1 tbls white peppercorns
2 pieces galingale
2 tbls whole gingerroot
6 cloves
24 allspice berries
20 white or green cardamom pods
4 black cardamom pods

You can toss all of this in a blender and let 'er rip.

Commercial versions are also available from several on-line sources. But it's really better to mix your own.

 

Hi Catherine,

A while back I had asked for help cooking the food of Morocco, in this thread. KYH was really such a help and supplied me with a good number of tasty recipes. I now find myself using my mortar and pestle all the time for whole spices.

let us know how things work out for you...

hooray food!

dan

 

You say clove, I take it you mean garlic clove ?

Iffin I'd a meant galic Idda said so, Petals. :look:

No, in this case it's actual clove. Cloves inpart a nice floral accent, but can be overpowering---which is why the recipe just uses one of them.

 

Dan, thanks for bringing up that link. I knew we'd had that discussion, but couldn't find it. Would of saved me a bunch of typing.